TUNTRAGUL, S. .; HONGSPRABHAS, P. Mechanisms of Maillard Browning Reduction of Whey Protein Hydrolysate Powder in Sterilized Protein Products. Journal of Food Technology, Siam University, [S. l.], v. 15, n. 2, p. 132–144, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/243297. Acesso em: 20 apr. 2024.